Ingredients
-
3
-
2
-
1/2
-
3
-
1
-
1
-
1/2
-
1/8
-
3
-
1/2
-
-
-
-
-
Directions
Garlic-Teriyaki Chicken Wings, I whipped these little guys up since we were craving chicken wings from our favorite local restaurant We didn’t want to drive the 10 miles there – so I came up with this recipe with ingredients we had on hand My fiance swears they are better than any we’ve had; and I have to agree!!!, This recipe stood out from the rest and I am sure glad I tried it! We are having a wing buffet for our daughter’s grad party and these have made the menu I did play around with it just a bit after making it per directions It was a tad salty and not sweet enough for us but I cut the soy in half and doubled the water Second time around I also ditched the butter and used oil there was a wierd film that kept forming over the top of the sauce as it cooled and it didn’t appear when used Canola oil instead I added half again of regular sugar and final step I added 1T cornstarch (with 1/4 cup cold water) to simmering sauce DE-LISH-US!!! I tested my final four on some family friends and insisted they be truthful but I needn’t have worried As fast as the wings flew out of the bowl and disappeared I knew I had my winners BTW these teriyaki wings were the first to go!!! thanks for a truly satisfying wing experience!!!
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Steps
|
1
Done
|
Heat Butter, Soy Sauce, Corn Syrup, Brown Sugar, Dry Mustard, Cayenne, Garlic and Ginger Until Butter and Brown Sugar Melt. Cool and Set Aside in Large Bowl. |
|
2
Done
|
Heat Oil on High Heat Until It Hisses When Splashed With a Drop of Water. |
|
3
Done
|
Coat Chicken Pieces With Salt. |
|
4
Done
|
Carefully Lower Chicken Wings Into Hot Oil. Fry Until Chicken Is Caramel in Color and Crispy; About 10 Minutes. |
|
5
Done
|
Remove Chicken from Oil and Drain on Paper Towels. |
|
6
Done
|
Toss Chicken in Butter Mixture Until Well Coated. Remove and Serve With Blue Cheese or Ranch. |
